Sunday, September 9, 2012

Torta Caprese with Lemon Mascarpone


As promised, I'm finally posting the dessert recipe from our gourmet group gathering that my husband and I hosted this summer! I know, it took me long enough, but I needed a reason to recreate it to get some good photos and having friends over for dessert after dinner out was the perfect occasion.


The recipe is from Rozanne Gold who writes for a food magazine called Real Food which I find at my local grocery store.  I bought the Summer 2012 issue when I was looking for recipes for our party.  Ms. Gold gives credit for her adaptation to Arthur Schwartz' cookbook "Naples at Table: Cooking in Campania".


This is a dense, dark chocolate cake made with almond flour that I made myself in a food processor with blanched almonds (which means it's gluten free!). Ms. Gold's added touch is a hint of espresso and almond extract to boost the chocolate flavor. The crowning glory is a dollop of lemony, whipped mascarpone cheese for a delightful contrast of flavors and textures.

Torta Caprese with Lemon Mascarpone 

Adapted from Roseanne Gold for Real Food magazine

Printable Recipe

Serves 10-12

2 sticks (16 tablespoons) unsalted butter
8 ounces bittersweet chocolate
12 ounces blanched almonds
6 extra-large eggs, separated
1 tablespoon espresso powder
¼ teaspoon almond extract
1 cup sugar

6 tablespoons confectioners’ sugar
12-14 ounces mascarpone*
1 very large lemon

*Note:  We doubled the mascarpone recipe for 10 people

Preheat oven to 325 degrees. Place rack in bottom third of the oven. Using 1 tablespoon butter, butter bottom and sides of a 10-inch removable bottom cake pan. Line the bottom with a round of parchment paper and butter the paper.

Melt the remaining butter and chocolate in a heavy saucepan over low heat until melted and smooth, stirring often.

Process the almonds in two batches, each with 2 tablespoons sugar, until very fine and powdery. Transfer to a large bowl. Stir in espresso powder. Set aside.

Beat yolks until light and thick, about 3 minutes. Add ½ cup sugar and beat 2 minutes longer. Add the melted chocolate and the almond extract to the yolks. Stir well. Stir in the ground almonds until thoroughly mixed. Beat egg whites with a pinch of salt and ¼ cup remaining sugar until very stiff. Add beaten whites to the batter in 2 batches until incorporated. Pour batter into prepared pan.

Bake on a rack placed in the bottom third of the oven for 1 to 1-1/4 hours or until the cake is just firm. Cool and invert. Remove paper. Dust with 2 tablespoons confectioners sugar pushed through a sieve.

Lemon mascarpone: Beat mascarpone with 6 tablespoons confectioners sugar. Grate the lemon zest and add to mascarpone with 1 to 2 teaspoons lemon juice and a large pinch of salt. Refrigerate until about 1 hour before serving. Whip gently with a large fork and serve a large dollop with each slice of cake. (If the lemon mascarpone is too thick, you can add a teaspoon or so of milk or light cream and whip again.) 

56 comments:

  1. Oh Susan -- gluten free and easily adaptable to low-carb. This looks HEAVENLY!! Thanks for sharing (finally, lol).

    Blessings!
    Gail

    ReplyDelete
  2. Susan, it not only sounds wonderful, but it is beautiful! Your cake stand is lovely.

    ReplyDelete
  3. This dessert has such an amazing presentation and sounds fabulous. I dearly love anything chocolate and the added almond just puts it right over the top. I will be making this very soon. Thanks Susan for sharing this recipe.

    Carolyn/A Southerners Notebook

    ReplyDelete
  4. This is just incredible. Beautiful cake. I've got some Mascarpone left from my peach "thing" I just posted. I must add some lemon and c. sugar and do something with it.

    ReplyDelete
  5. Wow! That is nice...Delicious and the presentation rocks.

    Velva

    ReplyDelete
  6. Looks fantastic. I'd love a slice, especially with the lemon cream. Beautiful pictures, they ought to be in a magazine!

    ReplyDelete
  7. The combination sounds delightful. The lemon mascarpone with the dense chocolate. I'm sending the link to one of my dear friends who must avoid gluten. She'll love this!

    ReplyDelete
  8. Looks like a great cake, dense and very moist! Beautiful pics too:@)

    ReplyDelete
  9. Wow Susan - this looks amazing! I had to smile when I read about you having to recreate the recipe to get some good photos. Ah the life of a food blogger ;).

    ReplyDelete
  10. Wow...I want a slice of that right now! I know you weren't TOO sorry you had to make another for photos and friends. hahaha....it looks scrumptious!

    ReplyDelete
  11. Oh my! That looks delicious-I'd love a piece with my tea.
    -Lynn

    ReplyDelete
  12. An utterly delicious flourless chocolate cake, which pairs perfectly with a pleasant tangy lemon mascarpone. Couldn't be more beautiful.

    ReplyDelete
  13. The only word I deem worthy of this is stunning :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  14. Susan, the drool factor is off the charts with your chocolate cake! So rich & chocolaty and then topped with Lemon Mascarpone! All your guests must have been in heaven~ gorgeous photos!

    ReplyDelete
  15. This sounds divine and I bet your guests loved it. Plus it's got lots of wow factor too.
    Sam

    ReplyDelete
  16. It looks and sounds beautiful! Your photography is wonderful!
    Have a great week, a little cooler here today, but not a hint of Fall.

    ReplyDelete
  17. I thought of you during my trip to France; you know why? I found some really interesting lemon tart recipes from Alain Ducasse and at Fauchon. Anyway, this cake looks splendid and I love the touch of fluffy mascarpone with the lemon flavor. Bet your friends were delighted! :)

    ReplyDelete
    Replies
    1. It's wonderful to be thought of, Joumana, but to be thought of in France is the best!

      It's funny you mention lemon tarts, have a lemon recipe ready to post soon :)

      Delete
  18. Thanks to everyone for your generous, kind comments!

    ReplyDelete
  19. What a beautiful torta! It looks lovely and I bet it was so delicious with the addition of lemon mascarpone. Mmmmmmm.

    ReplyDelete
  20. This torta is so beautiful! I love the idea of combining lemon and chocolate...it's not a common pairing but it really is so good!

    ReplyDelete
  21. This is such a unique cake just as unique as the combination of lemon and chocolate!

    ReplyDelete
  22. That looks beautiful Susan ~ and what a unique recipe. Your photos make it all the more inviting. Very nicely done. ~m.

    ReplyDelete
  23. sounds delightful Susan, lemon, mascarpone and chocolate, what a lovely cake! Have a nice day my dear, hugs.....

    ReplyDelete
  24. This torta look absolutely delicious and awesome!!

    ReplyDelete
  25. Num Susan, that is a great looking cake. I am dying to try it with the almond flour.... looks like amazing texture... and gluten free!! Lucky group you belong to ... to get goodies like these!

    ReplyDelete
  26. wow this looks divine, keep seeing almond flour recipes, I need to make one

    ReplyDelete
  27. Almond and chocolate...yum! The cake looks gorgeous, indeed very rich. Like the idea of mascarpone and lemon on the cake :)
    Thanks for sharing this wonderful recipe and hope you are having a great week Susan!

    ReplyDelete
  28. You are like me! I serve it and can't get photos because of the rush or the hour of the day and then have to make it again. No problem with something this wonderful. It is just gorgeous!

    ReplyDelete
  29. Beautiful, Susan! The espresso is always wonderful with chocolate, but the lemon mascarpone topping is unusual and balances everything so well. Bravo!

    ReplyDelete
  30. this looks SO beautiful! really delicious and love the flavors here
    mary x

    ReplyDelete
  31. Many years ago I had a dessert that sounds very similar to this recipe. I was in a French restaurant in Pensacola, FL, my hometown. Their recipe had been written up in Bon Appetite and I had been given the recipe but somehow lost it. I have even emailed the magazine to see if they could locate it in their archives with no success. The most outstanding thing about the recipe was that they used almonds that were ground which made it flourless. I haven't seen a recipe that even came close until I saw your post. I think it is very similar and I cannot wait to try this recipe. Thanks Susan, it looks decadent but delicious.

    Carolyn

    ReplyDelete
    Replies
    1. I hope it tastes just like you remember, Carolyn! Please let me know after you've tried it.

      Delete
  32. This could just possibly be the most tempting dessert I've seen all year. No kidding, it hits all my weak spots when it comes to sweets. I'm bookmarking it with a huge star next to it!!

    ReplyDelete
  33. I am definitely pinning this recipe to my Pinterest "Gluten Free" board. My daughter-in-law is gluten sensitive, so I am always looking for recipes I can make that she'll be able to enjoy. This looks like a winner, Susan!

    ReplyDelete
  34. What a scrumptious looking cake. Your photos are beautiful!

    ReplyDelete
  35. We have some gluten sensitive family. Definitely bookmarking this one for the holidays. Looks like we might have to fight for it! :)

    ReplyDelete
  36. Such a pretty cake, gluten free~ FAB!!

    ReplyDelete
  37. This truly is a special occasion dessert! I'm always on the look out for recipes that use almond or hazelnut flour because they add so much flavor to the dessert. Beautiful photos, Susan.

    ReplyDelete
  38. First of all I want to congratulate you for being the winner of my giveaway for Mamma Agata's cookbook, "Simple and Genuine." Please contact me.

    Second I just want to say this dessert looks heavenly. It looks so moist and pairs so nicely with the lemon topping. This is a recipe I'll definitely save to try later.

    ReplyDelete
  39. I am more than impressed! This is an exquisite torta! YOur images show just how dense and moist it is. Beautiful... but everything you make is beautiful!

    ReplyDelete
  40. This looks like a very rich and dense dessert. I love almond flour. Did you make it fine or coarse? Joni

    ReplyDelete
    Replies
    1. I processed it pretty fine, Joni, but the almond flour you can buy is much finer. The processed almonds worked great.

      Delete
  41. This looks amazing! The photographs are beautiful!

    ReplyDelete
  42. Goodness! This is beautiful. It's desserts like this that make me long for the days when I could eat chocolate and not have to run for a dose of Benedryl. However, I would be perfectly happy with a dish of that lemon mascarpone. I'm incredibly easy to please--a little mascarpone, a little sugar, a little lemon--life is good. Beautiful photos, by the way.

    ReplyDelete
    Replies
    1. P.S. I managed to get through your blog post with only three side bar distractions this time. This is such a great place to go on recipe walk about.

      Delete
  43. This looks wonderful. My hubby and I recently tried something really similar to this cake at a cafe and he loved it. I'll give this recipe a try soon. This could be my family's new favorite. ;)

    ReplyDelete
  44. Oh wow! Great presentation and sounds absolutely delish with the almond accent and lemon marscarpone.

    ReplyDelete
  45. The combination of chocolate and lemon is wonderful. I'm glad to hear the gourmet group is still going strong.

    ReplyDelete
  46. I'm a little late to the party...but your torta sounds wonderful. I really enjoy the simplicity of this dessert that is topped with the marscarpone.

    ReplyDelete

I appreciate your comments! I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under About Me in the tool bar at the top of the page.